|Roaster Location:||Acton, Massachusetts|
|Coffee Origin:||Kirinyaga growing district, Central Kenya|
|Review Date:||November 2006|
Blind Assessment: Vividly lively yet elegantly smooth coffee. Intense aroma with tart cherry and round, low-acid fruit notes, banana perhaps, with hints of fresh leather. In the cup sweet, lyric acidity, light but silky mouthfeel, cherry and cocoa notes. Rich, sweet, deeply long finish.
Notes: Despite stresses brought on by charges of corruption and a confused transition toward an open market, the famed Kenya coffee auction system and its participating cooperatives continue to produce some of the world's most elegant and distinctive coffees. Terroir is microroaster selling only elite single-origin coffees, no blends. It specializes in medium roast styles designed to foreground the character of the green coffee. Terroir is the creation of George Howell, one of the world's leading coffee visionaries. Visit www.terroircoffee.com or call 866-444-5282 for more information.
Who Should Drink It : A relatively low-acid Kenya for those who want to experience one of the world's great coffee origins without the acidy bite but with everything else (and more) intact.
This review originally appeared in the November, 2006 tasting report: Holiday Blends and Other Gift Coffees